Mass Appeal Traditional Italian holiday dishes!

Mass Appeal Traditional Italian holiday dishes!

PARENTS QUESTIONS.

BE SURE TO CALL IN.

EVERY CULTURE HEAD ITS UNIQUE YOU WAY OF CELEBRATING THE HOLIDAYS AND TODAY WE HAVE AN ITALIAN DISH FROM SAL CICCOSTA.

THIS IS A TRADITIONAL ITALIAN HOLIDAY DISH.

IT IS CELEBRATED CHRISTMAS EVE FOR ITALIANS.

IT IS SEVEN COURSES OF FISH MEALS.

WE DON'T EAT MEAT ON CHRISTMAS EVE.

I DIDN'T WANT TO BRING A BUNCH OF FISH IN HERE AND IT'S TOO EXPEPSIVE AND I DIDN'T WANT TO SMELL IT.

I WILL MAKE SOMETHING CALLED EGGS IN PURG TORY.

IT'S A A VERY INTERESTING DISH.

WHAT KIND OF PASTA? THIS IS ANGEL HAIR.

IF YOU ARE GOING TO PURGA TORIY USE ANGEL HAIR.

I FIND IT TRICKY TO COOK BECAUSE I EITHER OVER COOK IT BECAUSE IT COOKS SO FAST AND THE MAGIC NUMBER IS THREE OR FOUR MINUTES.

IT IS THREE OR FOUR EMPTIES OF IF IT'S FRESH IT WILL COOK A LOT LESS ABOUT A MINUTE OR SO.

AND SINCE IT'S SO THIN WHEN YOU PUT IT IN THE COLDERAND STRAIN IT DO YOU PUT OIL IN IT IN.

NEVER PUT OIL IN PASTAA UNLESS IT'S AN OIL BASED SAUCE.

THE SAUCE WON'T ADHERE TO THE PASTAA.

IT WILL WASH RIGHT OFF.

YOU HAVE SAUCE IN THE BOTTOM OF THE DISH AND PASTA ON THE TOP.

PARENTING ADVICE AND COOKING ADVICE.

NOW I KNOW.

THERE YOU GO.

THAT'S WHAT I USUALLY DO.

YOU I DIDN'T HEAR THAT.

DO YOU PUT SALT IN THERE? ABSOLUTELY.

THE IT SHOULD TASTE LIKE OCEAN WATER AND PUT A LOT OF SA.

PEOPLE DON'T PUT ENOUGH SALT.

REALLY SALTY.

YES.

HOMEMADE SAUCE IS EASY TO MAKE.

IF YOU WANT TO USE A JARRED SAUCE, WHATEVER YOU WANT.

LET IT SIMMER.

IT'S PURGATORY SO IT HAS TO BE HOT.

THIS IS OPTIONAL.

IF YOU DON'T WANT TO PUT HOT PEPPER YOU DON'T HAVE IS TO.

HOW LONG DO YOU SIMMER IT FOR? IF IT'S A JAR SAUCE YOU JUST THROW IT IN AND COOK IT UP QUICK FIVE MINUTES OR SO.

HOMEMADE HAS TO COOK FOR A FEW HOURS.

WHAT YOU DO THEN IS CRACK EGGS IN IT.

IT'S GOING TO BE A MEATLESS DISH AND YOU NEED SOME SUBSTANCE IN IT.

I GET NERVOUS WHEN YOU COOK WITH EGGS AND HEAT.

IS THERE A TIP? I WOULDN'T WORRY TOO MUCH ABOUT IT.

YOU WILL NOT HAVE SCRAMBLED EGGS IN YOUR SPAGHETTI SAUCE? YOU ARE MAKING IT SUNNY SIDE UP BY DOING THIS.

CRACK EACH OF THEM IN AND PUT THE COVER BACK ON AND LET IT SIMMER.

THE WHITES WILL COOK WHITE AND LEAVE THE YOLK RUNNY.

CATHOLIC THEOLOGY TEACHES ABOUT PURGTORY TO CLEANSE ONE OF SINS BEFORE THEYENTIER HEAVEN.

IT'S YOU A PLAY ON WORDS, THE EGGS REFERS TO THE SAUCE BEING RED AND THE WHITE AND YELLOW MAKE AN OWNERLESS AND IT LOOKS — AN ORANGE AND LOOKS LIKE FIRE.

AND IF YOU SCREW IT UP IT LOOKS LIKE EGGS IN HELL AND YOU CAN'T HAVE THAT.

MAKE SURE YOU DO IT RIGHT.

IT SOUNDS GOOD.

THE ANGEL AIR AND COOK — HAIR AND COOKING THAT UP.

IT'S ALMOST ALL READY.

INTERESTING TO SEE HOW THAT WILL LOOK.

IT SHOULD LOOK PRETTY GOOD.

IN THE ITALIAN CULTURE WHAT ARE TRA — TRADITIONS YOU HAVE? CHRISTMAS IS ONE OF OF THE ONLY TIMES WE EAT DESSERT.

A AFTERRA DINNER VUNUTS AND FRUITS.

YOU KNOW, AT CHRISTMAS AND EASTER THE SWEETS WOULD COME OUT.

THE HONEY BALLS AND THE CAN THERE WILLOLI — CANORK LIs.

IT WILL BRING A LOT TO THE PLATE.

IT WASN'T THE PRESENTS YOU LOOKED FORWARD TO THE DESSERTS.

MY NONA SAID IN ITALY AND SAID SHE WOULD GET AN ORANGE AND MAYBE CHESTNUTS FOR CHRISTMAS AND REALIZED THERE WAS AN ORANGE TREE AND CHESTNUT TREE BEHIND THE HOUSE.

NOT THAT SPECIAL.

IT WASN'T.

SHE COULD HAVE GOT IT HERSELF.

IT'S THE THOUGHT THAT COUNTS.

EXACTLY.

THE PASTA IS PRETTY MUCH DONE AND PUT IT ON A PLATE.

I LIKE TO MIX UP THE SAUCE ON THE PASTAA TOGETHER.

FOR THIS DISH IT'S NICE JUST TO DO IT LIKE THIS.

YOU WANT TO SEE THE EGGS IN PURGATORY.

SEE HOW THEY ARE DOING IN HERE.

THERE YOU GO.

OH, WOW.

SHAKE THAT OFF.

YOU CAN'T SEE THE YOLK AS MUCH.

THEN WHAT WE DO — SMELLS DELICIOUS.

LIKE THAT.

OH, OKAY.

CRACK THE EGGS — I MEAN CRACK THE YOLK LIKE THAT AND SEE IT LOOKS LIKE FIERY.

IT DOES.

AND THROW CHEESE ON TOP AND THIS IS — THIS COULD BE BREAKFAST, LUNCH, DINNER FOR ITALIANS.

I'M NOT ITALIAN, BUT I THINK I WILL HAVE IT FOR BREAKFAST.

WHEN YOU GET THE YOLK BETWEEN THE PASTA, IT'S REALLY GOOD.

THANK YOU FOR SHAREING THIS RECIPE.

MY PLEASURE.

WE'LL BE BACK TO MAKE HONEY BALLS.

BE ANSWERED LIVE ON THE AIR.

| [MUSIC] WE HAVE ALREADY MADE A DELICIOUS DINNER RECIPE AND NOW DESSERT? ABSOLUTELY.

IT'S THE HOLI DAYS AND IT'S TYPE FOR DESSERT.

SOUNDS GREAT.

THE SAL IS THE OWNER OF SAL'S BAKERY AND CAN CAFE.

WE ARE MAKING HONEY BALLS.

WHERE WE ARE FROM THE DIALECT CALLS THEM –] SPEAK MANAGE ITALIAN] YOU I THINK I REALLY DO WANT TO DIG IN.

I HAVE A SWEET TOOTH.

THAT'S GOOD.

WHAT HAVE YOU BEEN WORKING ON.

IT'S A COOKIE DOUGH 6 EGG, THREE CUPS OF FLOUR, A COUPLE TEASPOONS OF OIL AND HALF A TEASPOON OF BAKING POWDER AND ROLL IT OUT.

IT — CUT HELPY IN CHURCHINGS AND ROLL THEM OUT LIKE AY ROPE AND A FLOURED KNIFE CUT LINE THAT.

ONCE YOU MAKE THE DOUGH AND YOU HAD TO KNEAD IT.

FOR A FEW MINUTES.

YOU CAN WORK WITH IT IS RIGHT AWAY.

SOME LIKE IT TO REST.

BUT THAT'S ALL YOU DO.

IF YOU WANT YOU CAN ROLL THEM INTO ACTUAL BALLS.

TO ME IT DOESN'T MATTER.

THEY TURN OUT THE SAME.

YOU THEY DO? I WOULDN'T WORRY TOO MUCH ABOUT IT.

WHAT YOU DO ABOUT 350, 375 DEGREE OIL AND DROP THEM RIGHT IN.

A IS SHE OIL YOU ARE — AWE CERTAIN OIL? WHATEVER IS ON SALE, I THINK VEGETABLE OIL.

IN ITALY THEY MIGHT USE OLIVE OIL, BUT THE PROBLEM IS IT DOESN'T COOK AT THE RIGHT TEMPERATURE AND IT HAD HAS A LOW TEMPERATURE AND IT'S NOT GOING TO COOK IN THE MIDDLE.

USE VEGETABLE OIL, CORN OIL OR CANOLA, PEANUT.

DON'T PUT TOO MANY IN THEY WILL ALL STICK TOGETHER AND IT WON'T BE ANY GOOD.

THIS IS A REGULAR PAN.

YOU DON'T NEED ONE THE DEEP FRYERS.

AS A BAKAER I HAVE A DEEP FRYER AND YOU I CAN DO TIMES 10 OF THIS AT ONCE WHICH IS GOOD FOR BUSINESS, BUT AT HOME MY GRANDMOTHER USED TO USE A PAN LIKE THIS AND PUT THE OIL IN IT AND PAN FRY THEM.

WHILE YOU ARE DOING THAT, YOU DO A BUNCH OF THEM.

MAKE THEM AS CHRISTMAS GIFTS AND WRAP THEM UP IN CELLOPHANE AND GIVE OUT TO FRIENDS.

THEY LAST FOR WEEKS.

IT'S COVERED IN HONEY, WHICH IS A PRESERVATIVE.

WOW.

WE HAD A BIG BOWL AT HOME AND USED TO FILL THEM UP AND AFTERWARDS PUT THE HONEYY.

THE HONEY ALL YOU DO IS GET A POUND OF HONEY PUT IT IN A SAUCEPAN AND BOIL IT.

ONCE IT IS BOILED HONEY CHANGES INTO MORE OF A LIQUID.

YOU SEE NOW — VERY THIN.

EXACTLY.

IT'S EASIER TO WORK WITH.

WHEN THEY ARE DIABETIC, YOU TAKE THEM OUT — THEY ARE DONE, YOU TAKE THEN OUT.

HOW DO YOU KNOW? THEY GOLDEN BROWN? YEAH.

AND CAN YOU TAKE ONE OUT AND CUT IT AND MAKE SURE THE MIDDLE AND COOKED.

FOR TV TIME WE WON'T WORRY TOO MUCH ABOUT THAT.

YOU ARE EATING IT AFTERWARDS, I DON'T CARE.

YOU I THINK IT WILL TASTE GOOD NO MATTER WHAT.

YOU TAKE THEM OUT AND IF YOU WANT TO PUT THEM ON NEWSPAPER OR BROWN PAPER BAG.

GET THE OIL.

STRAIN SOME OF THE OIL.

THAT'S A SMART MOVE.

I LIKE THE IDEA OF GIVING IT AS A GIFT.

IT MAKES SUCH A PRETTY GIFT.

IT DOES.

IN ITALY THEY MAKE WREATH SHAPES OUT OF THEM ON A PLATE.

YOU CAN DO CHRISTMAS TREE OF THE I DO A BOWL OF THEM.

IT IS BEAUTIFUL.

THE OTHER COOL THING IS WHILE MIXING THE DOUGH PUT OWNERLESS ORANGE ZEST OR LEMON ZEST OR PUT AMAMARETO.

IT'S YOU A BASIC DOUGH.

IT MAKES A BALL SHAPE.

THEY WERE SQUARED AND MADE AWE A SPHERE OUT OF IT.

TAKE HONEY AND POUR IT OVER.

I DON'T PUT ALL THE HONEYY IN AT ONCE.

WHAT HAPPENS IS A WILL DRIZZLA A LITTLE — I WILL DRIZZLE A LITTLE OVER AFTERWARDS.

THAT'S ABOUT A POUND OF HONEY AND BOIL IT DOWN.

IT IS GOOD ENOUGH FOR THIS ONE RECIPE OF DOUGH.

YOU TAKE THEM AND PUT THEM ON A PLATE, A BOWL, WHATEVER YOU WANT AND MAKE DIFFERENT SHAPES OUT OF THEM.

THEY WILL ALL STICK TOGETHER BECAUSE OF THE HONEY.

DOES THIS BRING YOU BACK TO YOUR CHILDHOOD? IT DOES.

IT WAS CHILD LABOR BACK IN THOSE DAYS.

PUT YOU TO WORK.

EXACTLY.

LOOK HOW GOOD YOU ARE NOW.

PUT ALMONDS, WALNUTS, HAZELNUTS, WHATEVER, JUST MAKE IT LOOK PRETTY AND PUT CHERRIES ON TOP.

YOU CAN DO IT MORE METICULOUSLY.

YOU TAKE SOME OF THE SPRINKLES.

THAT MAKES IT FUN.

COLORS, GREEN AND RED FOR CHRISTMAS AND THAT'S PRETTY MUCH IT.

AFTERWARDS YOU CAN YOU PUT HONEY ON TOP TO WRAP IT UP YOU TO GET THAT EXTRA STICKINESS.

THESE ARE WARM RIGHT NOW.

DO YOU EAT THEM COLD? YOU USUALLY EAT THEME COLD.

THEY ARE NIGHT HOT TOO, BUT USUALLY ARE AT ROOM TEMPERATURE.

YOU I CAN'T WAIT TO TRY ONE, BUT I'LL WAIT.

YOU THANK YOU SO MUCH.

Source: Youtube